Does a British apple have a smaller carbon footprint than an imported one if it has to be refrigerated for up to a year after harvest? And how do you design a kitchen so your chefs are naturally working in an energy efficient manner?
These are just some of the questions explored in a new guide launched on May 31st by the Sustainable Restaurant Association (SRA) and Space Catering to help the catering industry reduce its energy bills and drive down greenhouse gas emissions.
According to The Carbon Trust, energy used in catering accounts for 4-6 per cent of operating costs, while around 20 million tonnes of food waste is created every year in the UK food service sector.
The National Restaurant Association 2008 survey also found that 62 per cent of diners would prefer to eat in an environmentally-friendly restaurant.
“Chefs and restaurateurs are always looking for simple solutions to difficult challenges,” said Mark Linehan, managing director of the SRA.
“This guide provides them with a straightforward, easy to read guide to sustainable kitchen equipment that the SRA believes will be of huge interest and practical use to any restaurant that takes seriously its environmental responsibilities.”
The 20-page guide will be free for anyone to download from the Space Catering website, covering topics such as food waste, water consumption, energy efficiency and “green cuisine.”